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Requirements

1 year

Job Details

Blackbird restaurant is looking for a passionate, and self motivated pastry cook to join our small team. We focus on seasonal, creative, and delicious plated desserts in a professional setting. We are seeking a pastry cook who has a strong desire to learn, understands the importance of working as a team, and most importantly has great communication skills. This position will cover all stations; lunch service, prep and dinner service. Our pastry cooks are responsible for conceptualizing and executing mignardises and staff meal, daily prep and all related tasks, and plating desserts for service. This position will give the right person an opportunity to grow creatively, work directly alongside the chef and sous chef, and hone their pastry skill sets. This position has growth potential. We will train the right person. Compensation based on experience

In December 1997 Donald J. Madia, Eduard Seitan, Rick Diarmit and Paul Kahan opened Blackbird, one of Chicago’s most respected modern fine-dining establishments. Executive Chef Paul Kahan brings a respect for local ingredients with the innovations of the modern culinary world to create a cuisine that has been described as “quietly revolutionary.” The James Beard Award-winning design, by Thomas Schlesser, incorporates sharp, minimal design elements with expanses of white space and soft gray mohair.